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Archive for July 30th, 2011

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It’s a long weekend in Ontario – Monday is the civic holiday, so we’re at the cottage! It’s my first time up this year, weather, social activities etc., have kept us away; but it sure is nice to be up here (minus the 3.5 hour plus traffic drive up).

It still amazes me that the first time I came up (over 30 years ago), we were totally off the grid; generator for electricity, boat access only, no telephone. Now, we drove in, have A/C, and I’m posting to my Facebook and blog! Few steps forward, and a few back! I just love being connected to the world from my muskoka chair on my porch overlooking the beautiful lake!

It’s not my gourmet kitchen at Limerick Lake, but I can whip up some tasty repasts! Or so says JT! Today’s lunch is a nod to my new blog-friend Ann of Cooking Healthy for me http://www.cookinghealthyforme.com/ she did a frittata-style quesadilla that looked scrumptious! JT had requested my adult grilled cheese (from my friend B-B Barb), so I decided to combine the two for a grilled cheese fritatta quesadilla! YUM! Serves 2.

30 g sharp cheddar, freshly grated (we used Balderson’s because they are local)
20 g Parmesan, freshly grated
1 green onion, finely chopped
1/4 jalopeño chili, finey chopped
1 tbsp whiskey
1 egg, lightly beaten
1 10″ fajita shell
Non stick cooking spray

Beat egg, add whiskey and beat thoroughly.
Add cheeses, onion and jalopeño and mix well. Set aside in the fridge for 10-20 minutes.
Take the fajita shell and cut in half.
Pre-heat cast iron skillet, spray non-stick spray into it.
Fill each fajita half full with half the cheese mixture. Fold over half.
Carefully place into the skillet for about 8-10 minutes, flip carefully when the first side begins to crust. Turn off heat and cover and cook for 4 additional minutes to allow egg to puff up.
Serve immediately with a side of slaw or salad.

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